Enjoy the taste of tacos in a comforting rice bowl. Top with avocado for an extra nutrient boost!

Essential Pregnancy Nutrients:

Fiber: Black Beans, Whole Grain Rice & Kale

Iron: Kale

Vitamin C: Butternut Squash



  • 2 tbsp olive oil
  • 1/4 cup onion, chopped
  • 1/2 red bell pepper, chopped
  • 2 garlic cloves, chopped
  • 1 cup whole grain rice, cooked
  • 1 cup quinoa, cooked
  • 1/2, 15 oz can black beans, drained and rinsed
  • 1, 15 oz can chunk tomatoes, no salt added
  • 1/2- 1 cup frozen chopped kale
  • 1/2- 1 cup frozen cubed butternut squash
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 2 tbsp olive oil


  1. Prepare rice and quinoa ahead of time. Heat shallow pan on medium heat. Add olive oil. Sauté chopped onion, bell pepper, and garlic on medium heat until soft.
  2. In the same pot, add black beans, rice/quinoa, tomatoes, kale, and squash and stir to combine. Add the seasonings. Bring to a boil uncovered and simmer for 20 minutes stirring occasionally (to prevent the food from sticking to the pan).
  3. Season with salt and pepper to taste.
  4. Enjoy!

Serving Size: 2-3 servings

Prep Time: 5-10 minutes

Cook Time: 25 minutes

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